CN107950729A - The production method of lichee preserved fruit - Google Patents
The production method of lichee preserved fruit Download PDFInfo
- Publication number
- CN107950729A CN107950729A CN201711149297.8A CN201711149297A CN107950729A CN 107950729 A CN107950729 A CN 107950729A CN 201711149297 A CN201711149297 A CN 201711149297A CN 107950729 A CN107950729 A CN 107950729A
- Authority
- CN
- China
- Prior art keywords
- lichee
- fruit
- pulp
- litchi
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 241001629511 Litchi Species 0.000 claims description 21
- 235000021022 fresh fruits Nutrition 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000013569 fruit product Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 abstract description 8
- 238000004321 preservation Methods 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The production method that the present invention provides lichee preserved fruit, belongs to food processing technology field, including selects fruit, demucilage, squeeze, smash, pre-processing, seasoning, drying, dispensing.Then the present invention is added white granulated sugar and gelatin is seasoned, thickens and preservation, the product that the present invention is produced is had mouthfeel and flavor different from original lichee converted products, can open up the market of lichee byproduct by the marinated permeability for changing lichee.
Description
Technical field
The invention belongs to food processing technology field, the production method for relating generally to lichee preserved fruit.
Background technology
Lichee has the characteristics that easily excessive internal heat, perishable, gets bumper crops the time in lichee as tropical fruit (tree), many lichee because
Preservation problem have to it is rotten only some is made into sweet can and dried litchi is sold in the ground, but due to happiness
The crowd of joyous canned litchi and dried litchi is few, and only sub-fraction lichee can be converted into economic benefit.
The content of the invention
In view of the foregoing, it is necessary to the method for new lichee processing is provided to expand the market of lichee deep processed product,
The technical solution adopted in the present invention is：The production method of lichee preserved fruit, comprises the following steps：
S1, select fruit：Small nut Litchi Varieties are selected, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：By fresh fruit peeled and cored；
S3, squeezing：The fruit juice of lichee is squeezed out using squeezer, fruit juice reserves for other use；
S4, smash:The litchi pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to litchi pulp 0.7% is added in the litchi pulp after smashing, after stirring evenly
When placement 6~8 is small in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 13% litchi pulp quality and equivalent to 5%
The gelatin of litchi pulp quality, and stir evenly；
S7, drying：Seasoned pulp is dried using dryer；
S8, packing；Pulp after drying is cut into strip, is packed with vacuum packing machine, obtains lichee preserved fruit product.
The invention has the advantages that：
Then the present invention adds white granulated sugar and gelatin is seasoned, thickens and preservation by the marinated permeability for changing lichee,
Make the product that the present invention is produced that there is mouthfeel and flavor different from original lichee converted products, lichee by-product can be opened up
The market of product.
Embodiment
Among a preferred embodiment of the present invention, the production method of lichee preserved fruit comprises the following steps：
S1, select fruit：Small nut Litchi Varieties are selected, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：By fresh fruit peeled and cored；
S3, squeezing：The fruit juice of lichee is squeezed out using squeezer, fruit juice reserves for other use；
S4, smash:The litchi pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to litchi pulp 0.7% is added in the litchi pulp after smashing, after stirring evenly
When placement 6~8 is small in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 13% litchi pulp quality and equivalent to 5%
The gelatin of litchi pulp quality, and stir evenly；
S7, drying：Seasoned pulp is dried using dryer；Preferably, drying temperature is 75 DEG C, this product is not being broken
Dried in the case of bad gelatin and fruit flesh component, the efficiency of drying and the taste of product is reached maximum balance.
S8, packing；Pulp after drying is cut into strip, is packed with vacuum packing machine, obtains lichee preserved fruit product.
Claims (2)
1. the production method of lichee preserved fruit, it is characterised in that：The production method of the lichee preserved fruit comprises the following steps：
S1, select fruit：Small nut Litchi Varieties are selected, pick out maturation, without the rotten, fresh fruit of no disease and pests harm；
S2, demucilage：By fresh fruit peeled and cored；
S3, squeezing：The fruit juice of lichee is squeezed out using squeezer, fruit juice reserves for other use；
S4, smash:The litchi pulp after squeezing is smashed using mixer；
S5, pretreatment：Salt of the quality equivalent to litchi pulp 0.7% is added in the litchi pulp after smashing, after stirring evenly
When placement 6~8 is small in the cool；
S6, seasoning：Added to by pretreated pulp equivalent to the white granulated sugar of 13% litchi pulp quality and equivalent to 5%
The gelatin of litchi pulp quality, and stir evenly；
S7, drying：Seasoned pulp is dried using dryer；
S8, packing；Pulp after drying is cut into strip, is packed with vacuum packing machine, obtains lichee preserved fruit product.
2. the production method of lichee preserved fruit as claimed in claim 1, it is characterised in that：In the step s 7, drying temperature 75
℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149297.8A CN107950729A (en) | 2017-11-18 | 2017-11-18 | The production method of lichee preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711149297.8A CN107950729A (en) | 2017-11-18 | 2017-11-18 | The production method of lichee preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950729A true CN107950729A (en) | 2018-04-24 |
Family
ID=61963887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711149297.8A Pending CN107950729A (en) | 2017-11-18 | 2017-11-18 | The production method of lichee preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950729A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583778A (en) * | 2013-11-19 | 2014-02-19 | 华南农业大学 | Litchi candied fruit with core materials and preparation method of litchi candied fruit |
| CN103749903A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Salty preserved honey pomelo and preparation method thereof |
| CN104872352A (en) * | 2015-04-29 | 2015-09-02 | 柳州环山科技有限公司 | Preserved passion fruit processing and sugar infusion method |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
-
2017
- 2017-11-18 CN CN201711149297.8A patent/CN107950729A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583778A (en) * | 2013-11-19 | 2014-02-19 | 华南农业大学 | Litchi candied fruit with core materials and preparation method of litchi candied fruit |
| CN103749903A (en) * | 2013-12-05 | 2014-04-30 | 福建南海食品有限公司 | Salty preserved honey pomelo and preparation method thereof |
| CN104872352A (en) * | 2015-04-29 | 2015-09-02 | 柳州环山科技有限公司 | Preserved passion fruit processing and sugar infusion method |
| CN106616684A (en) * | 2016-12-30 | 2017-05-10 | 三只松鼠股份有限公司 | Preserved green plum manufacture method |
Non-Patent Citations (1)
| Title |
|---|
| 龚丽 等: "荔枝肉脯加工的实验研究", 《现代农业装备》 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180424 |
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| WD01 | Invention patent application deemed withdrawn after publication |